NIKOS LAVENDER KISSES
Buttery shortbreads with lavender, lemon & honey make every bite dreamy & creamy with a hint of tongue tingling lemon tangy . Very versatile with both sweet and savory possibilitiesCheck the SOOTnotes for fun variations
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp or tsp to taste dried culinary lavender slightly crushed
- 1/4 tsp salt
- Zest of 1 small lemon
- 2 tbsp honey for brushing
- Powdered or regular suger for sprinkles
Instructions
HOW TO MAKE
- Preheat oven to 325°F . Line a baking sheet with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy.
- Mix in vanilla and lemon zest.
- Stir in flour, lavender, and salt until a soft dough forms.
- Roll dough into a log (about 2 inches thick), wrap in plastic- chill 30 min.
- Slice into 1/4-inch rounds and place on baking sheet.
- Brush tops lightly with honey.
- Bake 18–20 min until edges are lightly golden.
- Dust with a bit of powdered or regular sugar
Notes
Switch out the lemon zest for orange zest for a summery vibe- Try using 1 tsp rosemary to replace the lavender for a savory change of pace
- 1/2 tsp dried lavender=1 tsp fresh lavender florets, or 1/4 tsp lavender extract
- A light sprinkling of seasalt on the honey before baking is amazing
- Pair them with a sharp or bold cheese on your charcuterie board
- The baked shortbreads freeze well tightly wrapped for up to 3 months
- SOOT rates this recipe high on her SNIFF n SNACK meter
